Potato Stacks (Edit recipe)

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My husband loves all things potato. With Thanksgiving fast approaching I thought it would be fun to create a few new (or revise old) recipes. I love traditional mashed potatoes but it’s always fun to try something new. Enjoy

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PREP TIME

10 minutes

COOK TIME

45 minutes

INGREDIENTS

Serves: 4

Ingredients

2 whole Russet Potatoes, Washed and scrubbed
2 Tbsp Extra Virgin Olive Oil
3 Tbsp Salted Butter
1 tsp Sea Salt
.5 tsp Black Pepper
1 tsp Italian Seasoning
.33 cup Parmesan Cheese, Grated

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375 degrees.
Prepare muffin pan by putting a dab of olive oil in each well and spread around the bottom and sides.
Using a sharp knife or a mandolin slice the potatoes very thin (1/8” is best).
Soak in water for 10 minutes.
Melt butter in small saucepan.
Pour butter into a medium size bowl and add oil and all seasonings, and cheese. Stir to combine.
Lay the potatoes onto a clean dish towel to dry a little bit.
Add to bowl of butter mixture and stir using a spatula to ensure each piece is well coated.
Layer the potatoes into the muffin wells.
Cover with unbleached parchment paper or foil if you like.
Cook for 25 minutes.
Remove cover and continue to cook for 20-25 minutes until done.
Let sit for 5-10 minutes to set before removing.

Notes

You can top with chives or sour cream if you like.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	245
Fat:	17 g
Carbohydrates:	18 g
Protein:	3 g
Cholesterol:	28 g
Sodium:	776 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.